Once your eggs are hard boiled (we do 11 minutes in uncovered boiling water, then in an ice bath for 5 minutes), peel and slice them in half.

Carefully squeeze the yolks into a small food processor. Add the yogurt, horseradish, pickle juice, mustard, dill, and the salt and pepper. Blitz blitz blitz until nice and creamy. Taste it. Are you dancing? Yeah.

Transfer the mixture to a small sealable plastic bag. Cut a teeny hole in the corner, and squeeze the filling into each egg half.

Over mij

Angele Quartier, 42 years old. Blog is about food, fashion, frugality, books, feminism, live style, art, architecture, politics, traveling, social media, interior, de-cluttering and design. more about me you can find on my Facebook and http://www.pinterest.com/angeleq